1 lg Fresh pineapple
2 c  Cooked long-grain white rice
1 oz Chinese dried mushrooms
1 sm Onion; finely chopped
2 tb Oil, preferably peanut
1/4 lb Chinese long beans
-(OR Green Beans),
-trimmed and diced
2    Eggs
2 tb Dark soy sauce
1 tb Fish sauce (optional)

CAREFULLY CUT OFF and save the pineapple top, leaving about 1-inch of the
pineapple under the leaves. Scoop out the inside fruit leaving the skin of
the pineapple whole to use as a bowl for the fried rice. Coarsely chop the
pineapple meat. Soak the dried mushrooms in warm water for 20 minutes until
they are soft. Squeeze the excess liquid from the mushrooms and remove and
discard their stems. Cut the caps into small dice. Heat a wok or large
frying pan until it is hot. Then add the oil and wait until it is almost
smoking. Add the mushrooms, onions, beans and stir-fry for one minute. Mix
in the cooked rice and stir-fry it for one minute. Add the eggs, soy sauce
and fish sauce and continue to stir-fry for five minutes over high heat.
Add the chopped pineapple and continue to stir-fry for about two minutes.
Scoop the mixture into the hollowed-out pineapple shell, replace the top
and serve the remaining rice on a platter.